Catfish has a nice firm texture and mild flavor.

Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.

It gives it a flavor and texture that's outrageous.

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.

Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.

Color and texture are just as important as flavor, and these vegetables can make a big difference.